Friday, September 16
7 - 10 PM
Summit Lodge, Killington
The VIP Reception offers a one-of-a-kind collaboration between brewers, cider makers and local food producers who are working with Chef Jeremy Whittemore of the Summit Lodge to create gourmet Cask Conditioned Beers, Ciders and harvest food pairings. Brewers, cider makers and food producers will be on hand to share this exciting pairing event with you and discuss their products and professions.
Tickets & Pricing
Tickets to the Friday night event are offered at $50 each (21 and over only, please.) Tickets are now available for this event online, or by calling 1-877-725-8849. Additionally, special lodging packages are available that include two nights of lodging along with your tickets for all events. Reservations are required; no refunds will be offered.
Admission Includes...
- Ten 4-oz servings of artisan craft cask-conditioned beers or cider tastings (2 oz. Apple Brandy - Flag Hill Ciders will also be offered)
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Expertly paired gournmet food selections for each beverage
Brewers, Brewing Companies and Cider Makers
Check this list regularly as we are always adding to the list of brewers and cider-makers.List subject to change. Each of these brewers will be bringing specialty beers designed just for Friday evening's event!
BOBCAT CAFE: with Brewmaster Mark Magiera
- Bobcat Scottish 90: A malty, full bodied Scottish Ale with rich carmel colour & flavour. No bitterness. Beer candy Original Gravity (6.5 ABV)
EDEN ICE CIDER COMPANY: with Cidermaker Elanor Leger
FARNUM HILL CIDERS: with Cidermaker Corrie Wolosin
- Kingston Black : Kingston Black technically is a “bittersharp” apple variety, which in the English-speaking cider world means that its high tannin and acid levels make it a suitable apple cider. However, its sugar level regularly yields 8.5% alcohol. We release a hundred or so cases of ‘Special Reserve,’ made only from this apple, in years when our KB is showing all its charms. (8.5%)
- Dooryard Cider: Dooryard Cider is an old & new concept, like so many things at Poverty Lane Orchards. Many cider orchards abroad do much of their trade in the yard, to customers who come in with their empty vessels and leave with whatever the cidermaker is dispensing that day. Tannic and delicious (7.5%)
FLAG HILL CIDERS: with Cidermakers Sabra Ewing and Sebastian Lousada
- Triple Bag Ale
OTTER CREEK BREWING COMPANY: with brewer Mike Gerhardt
- Anniversary Ale
TRAPP LAGER: with Brewer Jeremy
- Bombay Grab I.P.A : A big bitter 77 IBU India Pale Ale, spiced w/ a blend of fragrant magnum, simcoe and cascade hops. Aged on oak & dry hopped with cascade. (5.5 ABV)
- Oaked Hop Session: Oaked in the cask, White Birch blend west coast hops & a smooth malty body for a balanced bitter effect (5.1 ABV)
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Hooksett Ale: White Birch bring Cascade & Columbus hops together with house yeast for a smooth Belgian style hopfest (7.4 ABV)
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Belgian Style Pale Ale: This straw colcored beer greeets with an aroma of noble hops, pears & Beligian esters. The flavor follows nicely with a moderatlely spicy hop & beligian yeast effect by a soft malt body. (6.6 ABV)
ZERO GRAVITY BREWING: with Paul Salyer
Food Pairings
Check this list regularly as we are always adding to the list of food pairings and farms
GRILLING STATION:
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Vermont Salumi: Enjoy a selection of grilled Vermont pork sausages
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La Ooh La La Bakery: Specially baked sourdough rolls
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Seasonal vegetables from local Vermont farms
PASTA STATION:
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Di Prinzio Pasta Company: Sample harvest squash ravioli, passed down through three generations of Di Prinzio pasta makers
CHEESE BOARD:
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Crowley Cheese: Jill Crowley, cheesemaker and American Cheese Society blue ribbon winner will be offering a selection of her hand made cheeses made using a rinsed curd process.
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Vermont Butter & Cheese:: Best of Show Runner Up & Best Aged Goat Cheese in the American Cheese Society 2010 Competition
DESSERT STATION:
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Zuber Organic Blueberries